The post you are about to read is not a prelude to a recipe. This is not a recipe blog, and this is not a recipe blog post. This is a tale of mild obsession (mine) to find the origin of a recipe, and to correctly credit the creator.
Hey everyone!
My name is Alessandro but you can call me Alex.
I am part of the #TechTribe and work as an #IT architect, but "it's nothing serious".
My pronouns are he/him, I'm married and a crazy cat person wannabe 😆
I love #gaming and have another account dedicated to a gaming community, but this is my personal account. I'm a huge #hiking / #trekking fan, and I love #photography and #cooking.
On Wednesday I made Callaloo, a dish from Trinidad & Tobago where one of my friends originates from. It is meant to be a soup but often eaten like a side dish with rice. It is named after a green leafy vegetable that is similar to spinach and can by replaced by spinach if you can’t get a hold of actual fresh callaloo.
My friend gave me some pointers but alas I could not get all of the vegetables I should have used in time. It still tasted great and we ate this over two days with the second day making the flavours stronger, as it happens so often. 👌🏻
I started with making Caribbean green seasoning (consisting of many fresh herbs and garlic and some other optional items like a deseeded Habanero pepper) as close to the original as I could. After that I cooked the callaloo (using crab meat, spinach, coconut milk and more). When that was almost done I made basmati rice and added some frozen king prawns to my callaloo on low to medium heat to get them to a perfect consistency.
We also added some of my friend‘s truly homemade hot sauce and everything worked so well together that I‘m sure this wasn’t my last callaloo. 😋
On Tuesday we had this dish that consisted of miso butter wafu (Japanese style) pasta with cabbage and Chinese style three cup tofu.
The pasta dish recipe can easily made to be vegan by using tofu, so I thought I try this promising looking Chinese tofu dish with it and yes, it worked. 😋 My tofu had been frozen twice und defrosted before cooking to make it soak up even more sauce.
Hungry? Us too! Here are a few Magazines to follow just in time for dinner. 👨🍳
Dinners by Eating Well: Healthy dinner ideas and recipes for every night of the week. @dinners
Dinner Recipes by Food & Wine: Essential dinner recipes for every home cook, whether you want an easy sheet pan dinner, or something fit for a dinner party. @dinner
Nik Sharma Cooks: Approachable Food Science and Delicious Recipes For Everyone @nik
The Recipe Exchange: Follow this Magazine for recipe inspiration, cooking hacks, and tips from Flipboard's foodie community. @the
Vegan Dishes That Slap!: Fill your plate with vibrant, plant-based magic that'll make your meals the talk of the town! These vegan dishes are not just nourishing; they pack a flavor punch that'll keep you coming back for more. @vegan
For over a century, the strange, oily gloop has graced #kosher restaurants, holiday #cookbooks and hand-scribbled recipe cards in Jewish homes across the nation, becoming a (contested) symbol of Jewish American identity and #culinary tradition."
to this day, i have no idea what rhubarb tastes like. it's been for so long one of those weird things euroamericans eat, that am afraid to taste it and be ghastly disappointed in my notion that, yup, doesn't taste good at all.
George Lee gave up meat for 100 days after his grandfather died, per his native Taiwan, traditional Buddhist mourning ritual. It was then that Lee “started to feel something that anchored my interest in vegetarian cooking.” Today, Lee is a vegan chef, and Atlas Obscura talks to him about “A-Gong’s Table,” his new cookbook that explores the potential of plant-based foods. https://flip.it/GldfRg #Culture#Food#Foodstodon#Cooking#Thailand
It's rhubarb season in that part of northern North America where we live. A family favorite turns waste into wine (OK, syrup). If you're of the rhubarb-peeling persuasion, put the peels in water, bring to a boil, then turn of the heat. After steeping for 30-60 minutes, remove the peels and press as much juice from them as possible. Add an unreasonable amount of sugar and heat again until fully dissolved. Enjoy homemade soda, a cocktail or an ice cream sundae!